Classy and Opinionated Lifestyle Mom Blog
Love coffee? How about popcorn? Have you ever thought about combining the two? Well…here you go! Check out the Coffee Mocha Flavored Popcorn Recipe from our friends over at Popcorn.org. The recipe will make approximately 6 quarts of popcorn. Easy to make and tastes delicious! …
During the holiday season I like to make a few sweet potato pies. If you’ve never had one before…they taste a lot like pumpkin pie but a tad sweeter. At least that’s my opinion. They’re easy-to-make and you serve them just like you would a …
This baked crab meat and pasta casserole is made using imitation crab meat. You can use egg noodles or elbows in regards to the pasta. If your family enjoys cheesy casseroles, feel free to toss your favorite shredded cheese on top of the casserole during the last 5-8 minutes of the baking process.
Variation: At times I’ve used Campbell’s Condensed Cream of Celery Soup in place of the Mushroom Soup and it turned out equally as delicious.
Baked Immitation Crab Meat and Pasta Casserole Recipe
1 can Campbell’s Condensed Cream of Mushroom Soup
1/2 cup Milk
1/4 cup Sour Cream
1 cup Frozen or Fresh Peas
1 Pouch (8 oz.) Immitation Crab Meat, drained and flaked
2 cups Elbows, cooked and drained
1 tbsp. finely chopped onions
1 tsp. dried parsley flakes
1/2 tsp. salt
1/4 tsp. ground black pepper
3 tbsp. Dry Bread Crumbs
1 tbsp. Butter, melted
Preheat oven to 400 degrees F. (I used a 3-quart casserole baking dish).
Stir cream of mushroom soup, milk, sour cream, peas, immitation crab meat, pasta noodles, finely chopped onions, parsley flakes, salt and ground black pepper in a 3 quart baking dish. Stir bread crumbs and the melted butter in a small bowl, set aside.
Bake for 20 minutes in a 350 degrees F. preheated oven or until the casserole is hot and bubbling. Stir the casserole mixture. Sprinkle the buttered bread crumbs on top. Place back into the oven and bake for 5-8 minutes or until bread crumbs are golden brown. Remove and serve immediately.
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These Pineapple Upside-Down Cakes are super easy-to-make! You use a pre-purchased cake mix along with a few basic ingredients to make them. They’re baked in glass mason jars in your oven. Perfect for individual portions and sweet dessert treats. One basic cake mix will make …
Cabbage Soup is one of my favorite soups to make at this time of the year. I can use up several items from our backyard garden when I make it. Don’t have a garden? Don’t worry…all ingredients are readily available at the local grocery store …
Nectarines are one of my favorite fruits! They’re sweet and juicy but not overly so. One way you can preserve fresh nectarines is by home canning them using a water bath canner. The process is really easy. Once they’ve been properly processed, they’re shelf stable for 1-2 years. That’s right…shelf stable for a couple of years! They’re 100% better tasting than any fruit that you buy in a can at your local grocery store.
This recipe will yield approximately 6 pint or 3 quart jars. You can easily cut the recipe in half if you have less than the required amount of nectarines. You’ll find over 50+ home canning recipes on the TwoClassyChics blog!
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Nectarines Recipe
18 medium to large fresh nectarines
Ball Fruit-Fresh Produce Protector
1 batch of Light Syrup for Canning (see below)
Light Syrup – 2 1/4 cups granulated sugar mixed with 5 1/4 cups of water. This will yield approximately 6 1/2 cups of syrup. To make the syrup…mix the granulated sugar and water together in a large saucepan. Bring to a boil and boil for 2-3 minutes to get all of the granulated sugar to dissolve. Reduce heat to a low simmer.
Wash nectarines with cold running water to remove dirt. Place them in a colander to allow the water to drain. Place on a cutting board and cut each nectarine in half. Twist the fruit to loosen up the pit. Remove the pit. Use a teaspoon to remove any fiberous strings that were around the pit. Keep the skins on. I find these can better if left in halves. Place nectarines halves in a bowl with water and Ball Fruit-Fresh Produce Protector (instructions on how much to use will be on the package). This will keep them from darkening.
Prepare the light syrup as stated above.
Place the nectarine halves into the prepared hot syrup for 2-3 minutes. You need the fruit to get hot but don’t cook it! Pack the hot nectarines pit side down into hot jars. Ladle the hot syrup into the jar. De-bubble. You need to leave a 1/2″ headspace in each jar. Wipe the rim clean, add the seal and band until it’s finger-tip tight. Repeat until all of the jars are filled.
Process all of the jars in a water bath canner. Pints need to be processed for 20 minutes, quarts need to be processed for 25 minutes. Turn off the heat and remove the cover. Let jars cool for 5 minutes sitting in the canner. Remove jars and place them on a cotton towel sitting on your countertop to cool. Once 12 hours have passed…check all jars to make sure that they sealed properly.
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This homemade apricot jam is delicious when used as a spread on toast, breads, bagels, muffins and even when used as a chicken or fish marinade. It’s fairly easy-to-make and is preserved using a water bath canner. You’ll need glass mason jars (pint size) and …
Last weekend we had the grandchildren over for a sleepover and movie night. For snacking, I whipped up a batch of Muddy Buddies Cereal Snack Mix. I make it the traditional way but tossed in a few extra goodies to really ramp up the flavor. …